Cut your sweet potato into even slices - I used a mandolin slicer. Add to a large ice bath bowl for at least 10 mins for the starch to release.

Then add each slice to paper towels and pat dry. Lay them in an even layer to a plate and microwave for 2 mins, flip them, 2 mins again, flip, and then right under 1 min. This is what worked best for me and didn’t burn but keep an eye out as microwave temps vary! I did two batches for all my slices. Let them cool and they’ll crisp up.

Meanwhile, quickly your vegan beef and beans in your taco seasoning for 5-6 mins.

In a small bowl, mix together your yogurt and hot sauce.

Finally, layer your chips with the toppings!